Roasted Pumpkin Soup

A healthy and simple recipe – perfect for winter. This soup is packed with flavours and just keeps you coming back for more. Having said that it is very filling so perfect for those winter months. Pumpkin has a naturally sweet flavour and also stimulates immunity in the gut. Healthy and delicious!

Recipe by Caroline Cary

DifficultyBeginner
Yields-4 Servings
Prep Time-15 minCook Time-30 minTotal Time-45 min
 10 g clarified butter
 600 g pumpkin
 100 g leeks
 50 g celery
 150 g chopped carrots
 2 bay leaves
 800 ml chicken broth
 10 g mint leaves
 4 tbsp lemon juice
 1 tbsp ground cumin
 2 pimento crushed in a pestle and mortar
 ½ tsp cayenne pepper
 1 tsp paprika
 1 red onion, sliced and cooked well for garnish
 1 red pepper, sliced and cooked for garnish
 20 g pumpkin seeds, roasted
1

Preheat oven to 180C, 350F, Gas Mark 4

2

Add the pumpkin, leek, carrots, celery and cook for 10 minutes until golden brown, stirring occasionally.

3

Add the spice mix and then cook for a couple of minutes, stirring continuously so the spices don't burn. Add the bay leaves and cover with chicken stock.

4

Bring to simmer and cook gently for 20 minutes until the vegetables are tender.

5

Meanwhile, make the garnish: melt the butter in a pain and stir in the pumpkin seeds. Arrange them on a non-stick baking sheet and bake in a pre-heated oven for 12 minutes. Slice the red pepper and red onion and fry or roast until well cooked and crispy.

6

Remove the bay leaves and blitz the soup in a blender with the mint until smooth. Season to taste with salt, pepper and lemon juice.

7

Garnish the soup with a sprinkle of toasted pumpkin seeds, onion, red pepper and a small tsp of crème Flèche or yogurt and serve.

Ingredients

 10 g clarified butter
 600 g pumpkin
 100 g leeks
 50 g celery
 150 g chopped carrots
 2 bay leaves
 800 ml chicken broth
 10 g mint leaves
 4 tbsp lemon juice
 1 tbsp ground cumin
 2 pimento crushed in a pestle and mortar
 ½ tsp cayenne pepper
 1 tsp paprika
 1 red onion, sliced and cooked well for garnish
 1 red pepper, sliced and cooked for garnish
 20 g pumpkin seeds, roasted

Directions

1

Preheat oven to 180C, 350F, Gas Mark 4

2

Add the pumpkin, leek, carrots, celery and cook for 10 minutes until golden brown, stirring occasionally.

3

Add the spice mix and then cook for a couple of minutes, stirring continuously so the spices don't burn. Add the bay leaves and cover with chicken stock.

4

Bring to simmer and cook gently for 20 minutes until the vegetables are tender.

5

Meanwhile, make the garnish: melt the butter in a pain and stir in the pumpkin seeds. Arrange them on a non-stick baking sheet and bake in a pre-heated oven for 12 minutes. Slice the red pepper and red onion and fry or roast until well cooked and crispy.

6

Remove the bay leaves and blitz the soup in a blender with the mint until smooth. Season to taste with salt, pepper and lemon juice.

7

Garnish the soup with a sprinkle of toasted pumpkin seeds, onion, red pepper and a small tsp of crème Flèche or yogurt and serve.

Roasted Pumpkin Soup

Recipe by

Caroline Cary

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